It’s funny, isn’t it, the things that excite you when your
self-quarantining. I noticed today that my cucumber seeds had sprouted, and I
was absolutely delirious with joy; I’m not sure how I feel about that.
Nonetheless, it got me thinking about all of the ways in which I would like to
use those cucumbers, one of which is to make Tzatziki. Fortunately, I didn’t
have to wait until mid-summer to do so, I cleverly had a cucumber waiting for
me in the fridge. I loved the crispness of the cucumber, combined with the
peppery garlic, and summer freshness of the dill, all blended together with
sour cream. I know this is normally made with yogurt, but the sour cream recipe
is just as good, if you don’t have yogurt on hand. Frankly, I prefer it.
Sour Cream Tzatziki
½ cucumber, grated
1 T. dry dill
1 garlic clove, grated
1 T. fresh lemon juice
Pinch of sea salt
¾ c. sour cream
Place cucumber into a sieve, and a sprinkle with table salt. Allow to drain for a half an hour. Press cucumber down into the sieve to extract the remaining water, and place in a medium bowl. Add remaining ingredients, and stir to combine. Refrigerate for at least four hours to meld the flavors. Ideally, it’s best refrigerated overnight before enjoying.
Serve with your favorite dippers.
1 T. fresh lemon juice
Pinch of sea salt
¾ c. sour cream
Place cucumber into a sieve, and a sprinkle with table salt. Allow to drain for a half an hour. Press cucumber down into the sieve to extract the remaining water, and place in a medium bowl. Add remaining ingredients, and stir to combine. Refrigerate for at least four hours to meld the flavors. Ideally, it’s best refrigerated overnight before enjoying.
Serve with your favorite dippers.
